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Keto Pecan Cream Pie
Keto Pecan Cream Pie

Keto Pecan Cream Pie
Keto Pecan Cream Pie Recipe: A Delectable Low-Carb Delight
Keto Pecan Cream Pie
Source
Ingredients:
1
Servings
  • 1320
    ml
     almond flour
  • 60
    ml
     butter, melted
  • 2
    tbsp
     erythritol or preferred keto sweetener
  • 0.5
    tsp
     vanilla extract
  • 240
    ml
     heavy cream
  • 120
    ml
     cream cheese, softened
  • 60
    ml
     powdered erythritol or preferred keto sweetener
  • 1
    tsp
     vanilla extract
  • 120
    ml
     chopped pecans
Keto Pecan Cream Pie
Instructions:
  1. Prepare the Crust: Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Mix until the mixture resembles wet sand.
  3. Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish.
  4. Bake for 10-12 minutes, or until lightly golden. Let cool completely.
  5. In a large bowl, whip the heavy cream until soft peaks form. Set aside.
  6. In another bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
  7. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  8. Stir in the chopped pecans.
  9. Pour the filling into the cooled pie crust and spread evenly.
  10. Decorate the top of the pie with additional pecan halves, if desired.
  11. Chill the pie in the refrigerator for at least 4 hours, or overnight, to set.
  12. Slice and serve chilled. Enjoy your Keto Pecan Cream Pie as a delicious, guilt-free treat!
  • 1320
    ml
     almond flour
  • 60
    ml
     butter, melted
  • 2
    tbsp
     erythritol or preferred keto sweetener
  • 0.5
    tsp
     vanilla extract
  • 240
    ml
     heavy cream
  • 120
    ml
     cream cheese, softened
  • 60
    ml
     powdered erythritol or preferred keto sweetener
  • 1
    tsp
     vanilla extract
  • 120
    ml
     chopped pecans
1
Servings
0

Prepare the Crust: Preheat your oven to 350°F (175°C).

In a medium bowl, combine the almond flour, melted butter, erythritol, and vanilla extract. Mix until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom and up the sides of a 9-inch pie dish.

Bake for 10-12 minutes, or until lightly golden. Let cool completely.

In a large bowl, whip the heavy cream until soft peaks form. Set aside.

In another bowl, beat the cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Stir in the chopped pecans.

Pour the filling into the cooled pie crust and spread evenly.

Decorate the top of the pie with additional pecan halves, if desired.

Chill the pie in the refrigerator for at least 4 hours, or overnight, to set.

Slice and serve chilled. Enjoy your Keto Pecan Cream Pie as a delicious, guilt-free treat!

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